High Fructose Corn Syrup Free Apricot Jam
Store-bought jams are one of the sneakiest places high fructose corn syrup hides, tucked right between the fruit and the "natural flavors" on the label. This homemade apricot jam skips all of that entirely, sweetened only with honey and brightened with fresh lemon juice so you know exactly what's going into every spoonful. Fresh apricots do the heavy lifting here, breaking down into a glossy, deeply fruity spread with just the right balance of sweet and tart. A whisper of Ceylon cinnamon and ground ginger rounds everything out, giving the jam a warmth that makes it feel a little more special than anything you'd grab off a grocery shelf. The process is straightforward — a good stir, some patient cooking, and a simple cold-plate test to know when you've hit the perfect set. Spoon it over toast, swirl it into yogurt, or use it as a glaze, and you'll wonder why you ever settled for the jarred stuff.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
16 servings
- 2 lb fresh apricots, pitted and roughly chopped
- ⅓ cup honey
- 2 tbsp fresh lemon juice
- ¼ tsp ground ceylon cinnamon
- ¼ tsp ground ginger
Instructions
- 1
Combine the chopped apricots, honey, and lemon juice in a medium saucepan. Stir to coat the fruit, then let the mixture sit for 5 minutes until the apricots begin to release their juices.
- 2
Place the saucepan over medium heat and cook, stirring frequently, until the apricots soften and begin to break down, about 8–10 minutes.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!